| | Directions | | Heat oil in a skillet. Add onions and garlic. Cook, stirring often, for about 5-7 minutes. Add pearled barley to the skillet. Cook, stirring often, for another 3 minutes. In a saucepan, bring the water to a boil. Stir in soup mix, salt and pepper. Stir in onions, garlic and barley. Reduce heat to low. Simmer, covered, for 45 minutes or until tender. Remove from heat. Keep covered for another 5 minutes. Uncover and let cool for 5 minutes. Stir in parsley and lemon peel. Serve hot with a poultry dish. |
|
|
| Ingredients | | - |  | 2 tablespoons olive oil |
| - | | 1 onion, finely chopped (small) |
| - | | 4 cloves garlic, minced |
| - | | 1 cup pearled barley |
| - | | 2 1/2 cups water |
| - | | 2 teaspoons pareve chicken soup mix |
| - | | 1/2 teaspoon kosher salt |
| - | | 1/4 teaspoon freshly ground black pepper |
| - | | 2 tablespoons chopped fresh parsley (optional) |
| - | | 1/2 teaspoon grated lemon peel (optional) |
| |
| |
